4 Serves
90 Mins
Heat the olive oil in a large paella pan over medium-high heat.
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SpanishVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
71 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
647 mg / 1,250 mgPotassium
1168 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
227 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Sear the chicken and rabbit pieces until golden brown on all sides, then remove and set aside.
In the same pan, sauté the onion, garlic, and green beans until softened.
Stir in the paella rice, coating it thoroughly with the oil and vegetable mixture.
Return the meat to the pan, pour in the chicken stock infused with saffron, and season with salt and pepper.
Simmer undisturbed until the liquid is absorbed and a golden crust forms on the bottom of the pan.
29
g47
g19
g
Japanese
Spanish